The Best Moist Red Velvet Loaf Cake with Tangy Cream Cheese Frosting

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Indulge in the irresistible charm of this Red Velvet Loaf Cake, a truly delightful treat that boasts an incredibly soft and moist texture. Each slice reveals a beautiful red velvet swirl, infusing the cake with a subtle yet distinct cocoa flavor that is characteristic of classic red velvet. Crowned with a luscious cream cheese frosting, this loaf cake offers a perfect harmony of sweetness and a hint of tanginess, creating a truly balanced and unforgettable dessert experience. Whether you’re celebrating a special occasion or simply craving a sophisticated everyday indulgence, this elegant yet simple red velvet loaf cake is guaranteed to impress.

This homemade Red Velvet Loaf Cake is a culinary masterpiece, celebrated for its exquisite red velvet cake swirl and a delicate cocoa essence that perfectly captures the beloved red velvet flavor profile. The rich, vibrant red hue combined with its tender crumb makes it an absolute feast for the eyes and the palate. The cake is generously topped with a velvety cream cheese frosting, which provides a delightful contrast to the cake’s subtle cocoa notes, enhancing every bite with its creamy, tangy sweetness. This elegantly moist red velvet loaf cake is wonderfully versatile, making it an ideal dessert to serve at festive gatherings like Christmas or Valentine’s Day, or simply as a comforting and luxurious treat to brighten any ordinary day. It’s truly one of the best red velvet recipes you’ll find, simple to make yet sophisticated in taste.

If you’re a fan of quick bread recipes and crave more delightful baking adventures, be sure to explore our other popular creations: the effortlessly delicious One-Bowl Banana Bread, the bright and zesty Lemon Pound Cake, and the wholesome Carrot Cake Loaf. Each offers unique flavors and textures, perfect for any time of year.

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WHY THIS RED VELVET LOAF CAKE IS A MUST-TRY

• Unmatched Softness and Moisture: This red velvet loaf cake stands out for its incredibly soft and deeply moist texture, a result of carefully selected ingredients and precise baking techniques. It delivers that perfect melt-in-your-mouth experience with every bite, infused with just the right hint of cocoa for an authentic red velvet flavor that isn’t overwhelming. The delicate crumb ensures a truly luxurious feel, making it a standout among loaf cakes.
• Perfectly Balanced Cream Cheese Frosting: The loaf cake is generously slathered with a rich, delicious cream cheese frosting. This isn’t just any frosting; it’s expertly crafted to provide a harmonious balance of sweetness and a pleasant tanginess. The creamy, slightly tart notes of the frosting perfectly complement the subtle cocoa flavor of the red velvet cake, creating a symphony of flavors that elevates the entire dessert.
• Versatile for Any Occasion: Whether you’re planning a grand celebration or simply looking for a delightful treat to enjoy with your morning coffee, this red velvet loaf cake fits the bill. Its elegant appearance, complete with a beautiful marbled swirl, makes it an ideal centerpiece for special occasions like Christmas, Valentine’s Day, birthdays, or anniversaries. Yet, its comforting flavors and straightforward preparation also make it suitable as an everyday indulgence, offering a touch of luxury without the fuss.

KEY INGREDIENT NOTES FOR THE PERFECT LOAF CAKE

Understanding the role of each ingredient is crucial for baking success. Here are some of the key components for this irresistible Red Velvet Loaf Cake. For a complete list of all ingredients with precise measurements, please refer to the detailed recipe card located at the bottom of this page.

• All-Purpose Flour: This is the backbone of our cake, providing structure while ensuring a light and airy texture. For optimal results, I highly recommend using all-purpose flour with a protein content between 10-11%. This specific range helps create a tender crumb that is neither too dense nor too crumbly, achieving the perfect balance for a loaf cake.
• Granulated Sugar: Beyond simply sweetening the cake, granulated sugar plays a vital role in moisture retention. It helps keep the cake moist and tender, contributing to its soft crumb and ensuring it doesn’t dry out during baking or storage. It also aids in proper browning.
• Baking Powder and Baking Soda: These are our essential leavening agents. Working in tandem, they create gas bubbles within the batter, causing the cake to rise beautifully and develop that wonderfully light and fluffy texture we all crave. Baking soda specifically reacts with the acidic components (like cocoa and sour cream) to provide additional lift and tenderness, crucial for red velvet.
• Salt: A pinch of salt is not just for seasoning; it’s a flavor enhancer. It cleverly balances and magnifies the sweetness of the sugar and the subtle cocoa notes, ensuring the cake’s flavors are vibrant and well-rounded, rather than flat.
• Large Egg: Eggs contribute significantly to the cake’s structure, richness, and moisture. For best emulsification and a smoother batter, it’s essential to bring your egg to room temperature 1-2 hours before you plan to start baking. This allows it to incorporate more evenly with the other ingredients, creating a more cohesive and tender cake.
• Neutral-Flavored Oil (e.g., Canola Oil): Oil is key for an incredibly moist cake. Unlike butter, oil remains liquid at room temperature, contributing to a consistently moist texture that lasts longer. Using a flavor-neutral oil, such as canola oil, ensures that the true red velvet flavor shines through without any competing tastes.
• Sour Cream: This ingredient is a secret weapon for moisture and tenderness. Sour cream adds a significant amount of moisture and a delicate tang, which complements the red velvet perfectly. Furthermore, its acidity reacts with the baking soda to help the cake rise, while also contributing to a robust and desirable cake structure. Ensure it’s at room temperature for smooth incorporation.
• Unsalted Butter (for Loaf Cake): Butter imparts a rich, luxurious flavor and contributes to the cake’s tender texture. Like eggs, it’s crucial to bring the butter to room temperature before creaming it with sugar. This allows for proper aeration, resulting in a lighter and more uniform crumb.
• Red Gel Food Coloring: To achieve that iconic, vibrant red hue of a true red velvet, red gel food coloring is indispensable. Gel colors are highly concentrated, meaning you’ll need less to achieve a deep, rich color compared to liquid food coloring. My favorite brand for achieving a stunning red is Sugarflair Colours. Adjust the amount to your desired shade of red.
• Unsalted Butter (for Frosting): For the cream cheese frosting, using unsalted butter allows you to control the salt content. Make sure it’s softened, but still cool, for the best frosting consistency.
• Full-Fat Cream Cheese: Essential for that signature tangy and creamy frosting. Always use full-fat block cream cheese, not the spreadable kind from a tub, as it has less water content and will yield a much thicker, more stable frosting. Keep it chilled until just before mixing.
• Powdered Sugar (Confectioners’ Sugar): This fine sugar dissolves easily, ensuring a smooth and lump-free cream cheese frosting. Sifting it before use is highly recommended to prevent any clumps.
• Vanilla Extract or Vanilla Bean Paste: Both for the cake and the frosting, vanilla adds a warm, aromatic depth that beautifully complements the cocoa and dairy notes. Vanilla bean paste offers a more intense vanilla flavor and visible specks, adding a gourmet touch.

STEP-BY-STEP INSTRUCTIONS: BAKING YOUR RED VELVET LOAF CAKE

Creating this delightful Red Velvet Loaf Cake is a straightforward and rewarding process. This recipe is designed for ease, but a stand mixer with a paddle attachment or an electric hand mixer will make the process much smoother and ensure the best results. Follow these simple steps to bake your perfect loaf.

Remember, the full, detailed recipe card with exact measurements and additional notes can be found further down on this page.

Begin by preheating your oven to 175ºC/350ºF (conventional oven setting). Prepare your 21.5 x 11.5 cm / 8.5 x 4.5 inch loaf pan by thoroughly greasing it, then lining it with parchment paper, leaving an overhang on the longer sides to easily lift the cake once baked.

STEP 1: Prepare the Dry Ingredients and Cream Butter & Sugar. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this dry mixture aside. In the bowl of your stand mixer fitted with the paddle attachment, or using a large mixing bowl with an electric hand mixer, combine the softened butter and granulated sugar. Beat them together on high speed for about 3 minutes until the mixture is light, fluffy, and pale in color. This creaming process is crucial for incorporating air into the batter, which contributes to the cake’s light texture.

STEP 2: Add Eggs Gradually. Scrape down the sides of the mixing bowl to ensure all ingredients are evenly incorporated. Add the large eggs, one at a time, beating well after each addition until just combined. Avoid overmixing. Once the eggs are fully incorporated, reduce the mixer speed to low and gently mix in half of your prepared dry ingredient mixture until barely combined. This alternating method helps prevent over-developing the gluten and keeps the cake tender.

STEP 3: Incorporate Wet Ingredients and Remaining Dry. Next, add the sour cream (at room temperature), flavor-neutral vegetable oil, and vanilla extract to the batter. Mix on low speed until these wet ingredients are just combined. Then, add the remaining half of the dry ingredient mixture and mix until the batter is smooth and no streaks of flour remain. Be careful not to overmix; a few seconds after the last of the flour disappears is usually enough. Use a rubber spatula to give the bowl a final scrape, ensuring everything is fully incorporated from the bottom up.

STEP 4: Create the Signature Red Velvet Swirl. Carefully pour a little under half of the prepared cake batter into a separate mixing bowl. To this smaller portion, add the unsweetened Dutch cocoa powder, white vinegar (which helps activate the baking soda and intensifies the red color), and the red gel food coloring. Gently fold these ingredients together with a rubber spatula until the color is consistent and vibrantly red, with no white streaks remaining. Now, alternate spooning dollops of the plain batter and the red velvet batter into your prepared loaf pan. Once both batters are in the pan, take a butter knife or a skewer and gently swirl the two batters together. Make just a few gentle passes to create that beautiful marbled or swirled effect; avoid over-swirling, as this can mix the colors too much.

STEP 5: Bake to Perfection. Place the loaf pan in the preheated oven and bake for approximately 60-65 minutes. Baking times can vary depending on your oven, so it’s essential to check for doneness. The cake is ready when a wooden skewer or cake tester inserted into the center comes out clean, with no wet batter clinging to it. Once baked, remove the cake from the oven and let it cool in the loaf pan on a wire rack for about 10-15 minutes. This allows the cake to firm up slightly before you attempt to remove it. After this initial cooling, gently lift the cake out of the pan using the parchment paper overhang and transfer it directly to the wire rack to cool completely before frosting.

STEP 6: Prepare the Cream Cheese Frosting Base. While your loaf cake cools, begin preparing the delightful cream cheese frosting. In the bowl of your stand mixer (using the paddle attachment) or with an electric hand mixer, start by creaming the softened butter on high speed for about 5 minutes. The butter should become light, pale, and incredibly fluffy, almost resembling whipped cream. This step is vital for a smooth, airy frosting.

STEP 7: Add Cream Cheese and Powdered Sugar. Scrape down the sides of the bowl. Add the vanilla bean paste (or vanilla extract) and the full-fat cream cheese (ensure it’s still slightly cool but not rock hard) to the creamed butter. Beat them together on medium speed for just about 1 minute until well combined and smooth. Be careful not to overmix the cream cheese, as it can cause the frosting to become too thin. Finally, add the sifted powdered sugar in two separate additions, mixing on low speed after each addition until fully incorporated. Scrape down the sides of the bowl one last time and give it a final quick mix on medium-low speed until the frosting is smooth and creamy. Spread this luxurious cream cheese frosting evenly over the completely cooled Red Velvet Loaf Cake. Slice and serve!

EXPERT BAKING TIPS FOR THE BEST RED VELVET LOAF CAKE

• Embrace Your Kitchen Scale for Precision: When it comes to baking, precision is paramount, and my recipes are primarily developed using grams for the most accurate measurements. Therefore, I cannot stress enough the importance of using a kitchen scale. Measuring ingredients by weight rather than volume (cups) eliminates inconsistencies that can arise from packing flour differently or varying sizes of ingredients. A scale ensures you’re using the exact amount of each ingredient, which is critical for the chemical reactions in baking and guarantees consistently perfect results, every single time. It’s the simplest way to elevate your baking from good to truly exceptional.
• Avoid the Pitfall of Overmixing Your Batter: Once you’ve added the dry ingredients to the wet ingredients, it’s crucial to mix just until everything is combined and no streaks of flour are visible. Overmixing develops the gluten in the flour excessively, leading to a tough, dense, and chewy cake rather than the desired soft and fluffy texture. To ensure everything is perfectly incorporated without overdoing it, I always recommend using a rubber spatula to give the batter one final, gentle fold by hand after the mixer has done its work. This helps scrape down the sides and bottom of the mixing bowl, guaranteeing all ingredients are evenly distributed without the risk of over-developing the gluten.
• Choose the Right Baking Pan: Light vs. Dark: The type of baking pan you use significantly impacts the final outcome of your cake. For achieving the best result—a beautifully soft and tender loaf with an even bake—I highly recommend using an aluminum baking pan. Aluminum pans are light in color, which means they reflect heat rather than absorbing it intensely. This results in a gentler, more even bake, reducing the chances of a tough crust or dry edges, and yielding a cake that is soft throughout. Always grease it well and line the bottom with baking paper for easy release. In contrast, dark-colored baking pans absorb more heat, which can lead to a darker, tougher crust and potentially a drier cake interior due to faster cooking around the edges. Opt for light-colored pans to ensure your Red Velvet Loaf Cake turns out perfectly moist and tender.

FREQUENTLY ASKED QUESTIONS ABOUT RED VELVET LOAF CAKE

HOW TO STORE YOUR RED VELVET LOAF CAKE

Proper storage is key to maintaining the freshness and deliciousness of your Red Velvet Loaf Cake, especially with its creamy topping. If your cake has already been frosted with the cream cheese frosting, it is crucial to store it in an airtight container and keep it in the refrigerator. The dairy in the cream cheese frosting requires refrigeration to stay fresh and safe to eat. When you’re ready to enjoy a slice, remove the cake from the refrigerator and allow it to come to room temperature for about 30-60 minutes before serving. This brief period allows the cake and frosting to soften slightly, bringing out their optimal flavors and textures. For the best possible taste and quality, I recommend enjoying your Red Velvet Loaf Cake within 2-3 days of baking.

Other Delicious Loaf Cake & Dessert Recipes To Try

If you loved this recipe for Red Velvet Loaf Cake, please make sure to leave a STAR REVIEW in the recipe card below! Your feedback is incredibly valuable. Don’t forget to tag me on Instagram @juliemarieeats to share your beautiful creations. For more baking inspiration and delicious ideas, you can also get more ideas by following me on Pinterest.

Red Velvet Loaf Cake

This is the most delicious Red Velvet Loaf Cake, incredibly soft, and bursting with a beautiful red velvet swirl throughout, offering a delightful hint of cocoa. Its soft and fluffy texture, perfectly complemented by a luscious cream cheese frosting, creates an exquisite balance of sweetness and tanginess. This elegant yet simple loaf cake is ideal for any special occasion or as a comforting everyday treat.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 16 slices

Calories 310 kcal

Equipment

• 21,5 x 11,5 cm (8,5×4,5 in) loaf pan
• Stand Mixer
• Hand Mixer

Ingredients

 

 

RED VELVET LOAF CAKE

• 270 g all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 110 g butter room temperature
• 200 g granulated sugar
• 2 large eggs room temperature
• 200 g sour cream 14-18% room temperature
• 30 g vegetable oil
• 1 ¼ teaspoon vanilla extract
• 1 tablespoon unsweetened Dutch cocoa powder
• 1 teaspoon white vinegar
• ½ – 1 teaspoon red gel food coloring or vegan food coloring amount depending on your food color, see if it needs more for a deep red color

CREAM CHEESE FROSTING

• 100 g butter
• 50 g full-fat cream cheese
• 180 g powdered sugar
• ½ teaspoon vanilla bean paste or vanilla extract

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions

 

RED VELVET LOAF CAKE

• Preheat your oven to 175ºC (350ºF) for a conventional oven. Prepare a 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan by generously greasing it and then lining it with parchment paper, leaving an overhang on the longer sides to easily remove the cake later.
• In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients thoroughly to ensure they are well combined, then set the mixture aside.
  270 g all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
• In a large bowl, using a stand mixer with the paddle attachment or an electric hand mixer, combine the room temperature granulated sugar and softened butter. Beat them together on high speed for approximately 3 minutes until the mixture is light, fluffy, and visibly pale.
  110 g butter, 200 g granulated sugar
• Scrape down the sides of the bowl with a rubber spatula to ensure even mixing. Add the large eggs one at a time to the butter-sugar mixture. Beat each egg in on medium speed until it is just combined before adding the next one. This helps emulsify the batter correctly.
  2 large eggs
• Reduce the mixer speed to low. Gradually add half of the flour mixture, mixing until it’s just incorporated. Then, add the room temperature sour cream, vegetable oil, and vanilla extract; mix until just combined. Finally, add the other half of the flour mixture and mix until the batter is smooth and no dry streaks remain. Be careful not to overmix at this stage. Give the sides of the bowl a final scrape with a rubber spatula to ensure all ingredients are fully incorporated from the bottom up.
  200 g sour cream 14-18%, 30 g vegetable oil, 1 ¼ teaspoon vanilla extract
• Transfer approximately half of the plain cake batter into a separate bowl. To this portion, add the tablespoon of unsweetened Dutch cocoa powder, the teaspoon of white vinegar, and the ½ to 1 teaspoon of red gel food coloring (adjusting the amount based on your desired deep red hue). Gently fold these ingredients together using a rubber spatula until the mixture is uniformly colored a vibrant red, ensuring there are no white streaks.
  1 tablespoon unsweetened Dutch cocoa powder, 1 teaspoon white vinegar, ½ – 1 teaspoon red gel food coloring or vegan food coloring
• Dollop alternating spoonfuls of the plain batter and the red velvet batter into your prepared loaf pan. Once all the batter is in the pan, take a butter knife or a skewer and gently swirl through the batters a few times to create a beautiful marbled effect. Be careful not to over-swirl, or the colors will blend too much.
• Bake the loaf cake for 55-60 minutes, or until a cake tester inserted into the center comes out clean.
• Once baked, remove the cake from the oven and let it cool in the loaf pan on a wire rack for 10-15 minutes. After this initial cooling period, gently remove the cake from the loaf tin (using the parchment paper overhang) and transfer it to the wire rack to cool down completely before applying any frosting.

CREAM CHEESE FROSTING

• Ensure your Red Velvet Loaf Cake is completely cooled before preparing the frosting. Take the butter and cream cheese out of the fridge approximately 10 minutes before you begin to soften slightly (the butter should be soft but still cool, cream cheese should be chilled). Cut the butter into small cubes for easier creaming. Sift the powdered sugar to remove any lumps.
  100 g butter, 50 g full-fat cream cheese, 180 g powdered sugar
• In your stand mixer fitted with the paddle attachment, or using a hand mixer, begin by creaming the cubed butter on high speed for about 5 minutes until it becomes very light, pale, and fluffy. Scrape down the sides of the bowl thoroughly and continue mixing for another 2 minutes to ensure maximum aeration.
• Add the vanilla bean paste (or vanilla extract) and the slightly chilled, full-fat cream cheese to the creamed butter. Beat this mixture together on medium speed for just 1 minute until it is smooth and well combined. Be careful not to overmix the cream cheese, as it can cause the frosting to become too runny.
  ½ teaspoon vanilla bean paste or vanilla extract
• Scrape down the sides of the bowl once more. On low speed, gradually add the sifted powdered sugar in two parts. Ensure each addition of powdered sugar is fully incorporated into the butter and cream cheese mixture before adding the next. After all the powdered sugar is in, scrape down the sides of the bowl and give the frosting a final quick mix on medium-low speed until it is perfectly smooth and creamy.
• Generously spread the prepared cream cheese frosting on top of your completely cooled Red Velvet Loaf Cake, smoothing it out with an offset spatula or the back of a spoon. Your delicious cake is now ready to be sliced and enjoyed!

Nutrition

Calories: 310kcalCarbohydrates: 38gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 59mgSodium: 234mgPotassium: 54mgFiber: 1gSugar: 24gVitamin A: 478IUVitamin C: 0.1mgCalcium: 36mgIron: 1mg

Keyword cream cheese frosting, loaf cake, red velvet

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